Fermentation of liquids.



GROVE JOHNSON'AND rERcY RICHARD HARE, oF-BRoMLnY, ENGLAND;

' F ERlVIENTATiGN OF LIQUIDS. 1

Specification of Letters Patent.

it Patented Dec. 18,1906.

Original application filed March 10, 1904, strain. 19 7,454. Divided and this application filed September 13, 1904,. Serial No. 224,328-

To all witoirt itfrcayzioncern:

, Be it known that we, GROVE J OHINSON and- PERCY RIoHAfimHARn, analytical chemists, subjects of the King ofGreat Britain, reside 5 ing at. 8 Hawes road, Bromley, in the county of Kent, En land, have invented certain new and useful %mprovement's Relating. to the .Fermentation of Liquids, of which the following is a specification; IQ

of liquids withtheaid' of a ferment which we have isolated and termed saccharomyces thermantltonum, (the h'eatresister whose characteristics are fully 'setforth in the speci- I5 fication. forming part of our application, Serial No; 197,454, dated March 10, 1904, of which the present is a divisional application, the objects being tofefiect economy in the carrying out of the'proces's of fermentation;v to expedite such process, and to improve the zlondition and 'keeping qualities of the 1 ul s. v The ferment hereinbefore referred to and which constitutes the essential feature of our application before mentioned was discovered While experimenting with a view to ascertaining the fermenting properties of the eucalyptus leaves, said ferment being obtained b immersing the leaves of the eucalyptus-p ant in a saccharine solution. Observations taken while thus under treatment disclosed .the fact that fermentation was taking place. Microscopical examination of the mixture and the subjecting the same to various tests and experimental trial resulted in the determining of a hitherto-unrecognized organism eminently adapted to promote al coholic fermentation. To .obtain. the alcoholic ferment saccharomyces thermentitonumdirect from the eucalyptus-leaf in quantities for commercial purposes, the follow ing rulesshould be observed: A laboratory-flask of a capacity of three liters, for example, should be sterilized and filled about half-full of carefully-boiled brew ers wort of any gravity, 11050 answers well. The flask containing the w rt should be reboiled on two successive days and while still boilingbe stoppered with aseptic cotton-wool. The temperature of the flask should then be reduced to 80 centigrade, (176 Fahrenheit,) and three or four eucalyptus-leaves should then be immediately inserted, the cotton wool replaced in the neck, and then the whole 5 5 be allowed to cool 'to 40 to 43 cefntigrade,

- This invention relates to the fermentation (104 to 109.4 Fahrenheit.) Afterfour orfive days bubbles of carbon dioxid gas, .due to I fermentation, will be observed in .the wort, which, gradually increasing, coincides-with the, formation of 'cells'of saccharornyces ther- -mantitonum ,.which settle (more particularly at the closeof the fermentation) in a compact. mass-at the bottom of the flask. For practical pu oses this. yeast (saccharomyces thermantitonum) should be pure, for the rea '6 5 son that bacteria and wildyeast, at any rate the greater part thereof," will have been (16-, stroyed at the time ofintroducing the leaf into the wort at 180- Fahrenheit; but lest there should be any doubt as'to'whether the cells be truly saccharomyces thermantitonum, resort mustbe taken to the ordinary method of the bacteriologist and a nutritive gelatin plate or .jelly of agar-agar containing wort must be taken and innoculated with the 7 5 cells, care being taken that the medium con taining the cells to be used for innoculating be sufliciently diluted so 'that a colony even-v tually develops on-the jelly-for further ex animation rom one cell only. Upon the colonybeing fonned a flask of sterile wort should be innoculated from it, sufiicient yeast being thus shortlyready for investigation.

Saccharomyces thermantitonum may be recognized chiefly by, first, its unusual clump formation; second, byitsj high optimum tem-.

p'erature for fermentationvi z., Fabrenheiteand, third, by its resistance to destructionif submitted to a temperature of Fahrenheit forfive minutes, no known 0 species having this characteristic.- It will 0 course yield principally ethyl alcohol.

Brewers "according to present. practice (regulated obviously by the conditions under which alcoholic fermentation by yeast is 5 accomplished) are compelled to use larf e areas of'cooler's, refrigerators, or like app iances, entailing cost of water or of pumping, waste of time, labor, and of valuable space, with the contingent risk of putrefaction or zoo adulteration during exposure. These objections are obviated by carefully observing the following rules in connection with the use of the hereinbefore-described ferment: The p wort is to be conveyed, without lossof time, 105 from the hop-back, as hot and bright as possible, to the fermenting "vessel.- f Preferablythis should be done without the intermediate use of settling-tanks and the like, providing always that the wort runs bright, tliegreat IIO object to. avoid exposure; andilo'ss, of.

temperature, thus jeopardizing sterility.

The; fermentationis. conducted mi coveredvvessels preferably constructed" of 'metai' providedgwith manholes, such cocks as may .readilygsuggest' themselves, pressure-valves fonpermitting the escape of excess of carbon dioxid, and attemperators or some suitable construction'ofi jacket"? to control the temperature. The wort should be introduced int'o=tlie-'fermentingvessel as hot as possi:

vigor as-the temperature falls to 105 Fah file-way; for example, 180 Fahrenheit.

Although we have found the temperature (180 Fahrenheit) here referred to desirable renheit. Should there be a tendency for the temperature to fall below 95,Fahrenheit befbre fermentation is complete, (although this isunlikely to happen with large volumes of liquid) hot water orsteam should be passed into the jacket or, attemperators-for the-purpose of maintaining the requisite tempera ture.

Theprecise quantity of ferment necessary for accomplishing complete fermentation within-the time limit regulated'b'y the temperature falling from 120 Fahrenheit to 90 Fahrenheit isascertainable only by experience. Any'excess, by weight, of. the ferment as compared with ordinary yeast will not, however, be injurious, as, according to four experience,"no flavor resembling yeastbite is imparted under normal conditions. As an example, one kilo. of ferment may be addedto-five' hectoliters-of wort or mass to I be fermented. v

If it isidesired to obtain perfect fermentat ion-with' the im roved ferment while avoiding all chances o contamination in a sterile wort the Wort must be collected in the fermentingvessel at a tern erature not less than 175 Fahrenheit, the erment being immediately'inserted and the manhole pertaining to the vessel closed. Care must then be taken to reduce the temperature as rapidly as possible with the means provided toiabout 105 Fahrenheit, because, as we have al ready demonstrated, length of time and exposure to high temperatures cause the ferment to become dormant, yarying in extent accordingto the period it-is so exposed.

As a result of the employment of the hereinbefore-descri'bed ferment the. action of yeast-pressing and the employment of the productawithiits crude tastelis rendered un--- necessary, the ferment settling spontaneously in a compact mass u on the completion of each fermentation. east-pressing is the process of separating brewers yeast from the beer mixed with it, the said beer carrying a most objectionable flavor, but be' ing too valuable to be wasted. Moreover, the process of brewing tropical countries or during periods of high tem erature is renmospheric temperatures of Fahrenheitand upward.

What we claim, and desire to secure by Let ters Patent of the United States, is

1. The process of. fermenting which consists in cooling the hot wort to not lower than 120 Fahrenheit, introducin thereinto, while at the temperature to whic it is cooied, a ferment yielding principally ethyl alcohol and capable of resisting a temperature of 170 Fahrenheit, and conducting the fermene tation at a temperature between and Fahrenheit. I

21 The process of-fermenting liquids which consists in introducing the wort while in a hot and bright state into a fermenting vessel and allowing it to cool'to ap mximately 120 Fahrenheit, introducing a erment into the wort while at this temperature, and main taining the tem erature of the wort'while fen menting at or a ove 95 Fahrenheit.

3. The process of fermenting liquids which consists in introducing the wort into a closed fermenting vessel while the wort is at or above a temperature roducing sterilization, cooling the wort, an introducing into the wort when it is at-or above the tem craturo of 120 Fahrenheit, 3, ferment capab e of fermenting at such a temperature.

4. The process of fermenting liquids which consists in introducing saccharom ces thermantitonum into the wort while t is wort is in a hot and bright state.

5. The process of fermentingli'quids which consists in introducing saccharomyces thermantitonum into the wort at a temperature of 120. 1

' 6. The process of fermenting liquids which consists in introducing sacoharomyces then .mantitonum into the wort before it is cooled.

7. Alcoholic fermented liquors containing cells of "saccharomyces thermantitomun. 8. The process of fermenting liquids which consists in introducing the wort into a closed fermnting vessel while the wbrt is ator sei a-dur han'dsfln presenc oftw'o 'subscriliin'g' above the tem era/cure producing sterjliz awitnesses, thisZGth day ofAugusTi}, 1904. Zion, cooling 0 e wort/g0 105 Fahrenhmt,

v GROVE JOHNSON and mtroducmg mto-the WOII) whlle 11; 1s at a 5, tampemture above 105 Fahrenheit, a fer PERCY R D ment capable of fermenting at such a tem- Wiisnesses':

pemture.

I EDWARD W. JOHNSON, In te st zmony whereof we have hereunto T. J. OSMAN. 

